hydrogenated vegetable oils supplied by UCY ENERGY

Unsaturated vegetable fats and oils can be transformed through partial or complete hydrogenation into fats and oils of higher melting point. The hydrogenation process involves "sparging" the oil at high temperature and pressure with hydrogen in the presence of a catalyst, typically a powdered nickel compound. As each double-bond is broken, two hydrogen atoms each form single bonds with the two carbon atoms. The elimination of double-bonds by adding hydrogen atoms is called saturation; as the degree of saturation increases, the oil progresses towards being fully hydrogenated. An oil may be hydrogenated to increase resistance to rancidity (oxidation) or to change its physical characteristics. As the degree of saturation increases, the oil's viscosity and melting point increase.

The use of hydrogenated oils in foods has never been completely satisfactory. Because the center arm of the triglyceride is shielded somewhat by the end fatty acids, most of the hydrogenation occurs on the end fatty acids. This makes the resulting fat more brittle. A margarine made from naturally more saturated oils will be more plastic (more "spreadable") than a margarine made from, say, hydrogenated soy oil. In addition, partial hydrogenation results in the formation of large amounts of trans fats in the oil mixture, which, since the 1970s, have increasingly been viewed as unhealthy.

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last update: Dezember 28, 2018